| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Italian | Cookie | 40 | Servings |
INGREDIENTS
| 2/3 | c | Pine nuts |
| 1/2 | c | Butter |
| 3/4 | c | Sugar |
| 2 | Eggs | |
| 2 | tb | Lemon juice |
| 2 | tb | Lemon zest |
| 2 | c | Plus |
| 2 | tb | Unbleached or all-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
INSTRUCTIONS
From: viv@higgs.ph.unimelb.edu.au (Viviane Buzzi) Date: Sat, 12 Feb 94 18:44:03 +1100 In response to a recent request for recipes for some Italian biscuits/ cookies made with pignoli....here is a collection of a variety of different types which are popular in Italy...I hope they please!! Place nuts in a shallow pan and bake in a 350F oven for 6 to 8 minutes or until golden brown. Let cool. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon juice and zest. In a bowl, combine the flour, baking powder and salt. Add to the creamed mixture, mixing until blended. Fold in nuts. Divide dough in half. On a greased and floured baking sheet pat out into two logs about 1/2 inch high, 1.5 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the middle of a 325F oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick. Lay the slices flat on the baking sheet and return to the oven for 10 minutes longer, turning them over once, to dry slightly. Let cool on a rack. Store in a tightly covered container. These cookies keep well. Makes 3.5 to 4 dozen. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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